SPLIT PEA PATTIES

SERVES 8 PORTIONS

3⁄4 cup (148 g) (5.2oz) dry green split peas, cooked al dente (See Recipe Note.), drained

3 tbsp (45 ml) fresh lemon juice

1 tbsp (15 ml) neutral-flavoured oil

3 cloves garlic, grated or pressed

1⁄3 cup (53 g) (1.9oz) minced red onion

1⁄4 cup (4 g) (0.14oz) minced fresh cilantro or (15 g) (0.53oz) fresh parsley

1 tsp ground cumin

1 tsp garam masala

1⁄2 tsp fine sea salt

1⁄2 tsp paprika (smoked or regular)

1⁄2 tsp turmeric

1⁄8 tsp cayenne pepper

1⁄4 cup (30 g) (1.1oz) whole wheat pastry flour or (31 g) (1.1oz) all- purpose flour

2 tbsp (24 g) (0.85oz) potato starch or (16 g) (0.56oz) cornstarch

1⁄2 tsp baking powder

Water, as needed

Non-stick cooking spray or oil spray

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

In a food processor, pulse the cooked split peas about 15 times to slightly break down the peas. You're not trying to purée them, but rather to get the mixture to hold together better so that it can be formed into patties. In a large mixing bowl, combine the split peas, lemon juice, oil, garlic, onion, cilantro, cumin, garam masala, salt, paprika, turmeric, and cayenne pepper. On top, combine the flour, starch, and baking powder.

Stir until everything is well combined. If the mixture is dry and crumbly, add 1 tbsp (15 ml) of water at a time until it holds together better. Usually, we need to add 2 tbsp (30 ml) of water. 1 hour in the refrigerator

Preheat the oven to 350°F (180°C, or gas mark 4).

Divide the mixture into 8 patties (each a scant but packed 14 cup, or 60 g) about 3 inches (7 cm) in diameter and 12 inch (1.3 cm) in thickness. Place on a parchment-lined baking sheet or in a lightly greased whoopie pie pan. Coat the top lightly with cooking spray.

Bake for 15 minutes on one side, then flip, spray lightly with cooking spray, and bake for another 10 minutes, or until golden brown.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a pan or in the oven or serve cold or at room temperature.

RECIPE NOTES

Serve this with your favourite tofu scramble for an extra protein boost. To keep the green theme going, make a pesto tofu scramble. Alternatively, try a small bowl of warm shelled edamame sprinkled with sea salt.